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Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This is a confectionery classic. The method we give you here will enable you to prepare a homemade praline base for bonbons to be coated in chocolate. Alternatively, you could use ready-made praline, which can be found in specialist stores.
Line a baking sheet with a sheet of food-safe acetate. Place the confectionery frame on it. Prepare a cold-water bath.
Chop the chocolate and melt it slowly in a bain-marie, or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).
Incorporate the praline paste into the melted chocolate, making sure it is thorough
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